*This post dates back to November 2015. The photos of these vegan pumpkin pancakes were in dire need of an update :)
I haven’t posted anything in over two weeks. We were travelling through London, Ireland and Amsterdam, an unforgettable journey which I’ll tell you all about shortly. Anyhow, I’m back in the blogging saddle.
Maybe you were thinking that I couldn’t possibly come up with another pumpkin recipe… I’m almost done, I swear… Or am I…? By the way, if you still haven’t tried my pumpkin cookies, what are you waiting for? I constantly receive messages telling me how soft and chewy they are :) Your words not mine!
I made these autumn-inspired vegan pumpkin pancakes twice before leaving for our trip, the first time with whole wheat flour and coconut oil. I topped it all off with fresh fruit and organic soy yogurt to which I added cinnamon and a bit of maple syrup. Scrumptious to say the least!
The second time, I sought to change things up a bit and tried whole spelt flour instead of wheat and apple sauce rather than oil, in an attempt to make even healthier pancakes. The result was just perfect and the verdict is in: no more oil in my pancakes! I threw on some fresh fruit and smothered them in warm apple sauce, nuts and maple syrup. My mouth is watering just thinking about it…
*In this updated version, I layered them with a pumpkin cashew cream, would you like the recipe? ❤
More pumpkin recipes
Whip them up to impress your guests at your next brunch or even for a romantic breakfast for two. If you try this recipe, make sure to snap a picture and share it on Instagram or Facebook using the hashtag #valisesetgourmandises. I wanna see your creations! And don’t forget to leave a comment below :)
Vegan whole spelt pumpkin pancakes
- 1½ cups whole grain spelt flour or whole wheat
- 1½ tablespoons baking powder
- 1 tablespoon ground flax seeds
- 3 tablespoons raw sugar or organic coconut sugar
- 1 ½ teaspoon cinnamon
- 1 teaspoon pumpkin spice
- ⅓ teaspoon nutmeg
- Pinch of salt
- 3 tablespoons homemade pumpkin puree or pumpkin butter
- 3 tablespoons applesauce
- 1 ½ cups plant-based milk I used organic soy
- ½ cup vegan dark chocolate chips optional
- In a large mixing bowl, combine dry ingredients (flour, baking powder, flax seeds, sugar, spices and salt).
- Add wet ingredients and whisk to incorporate (pumpkin puree, apple sauce, milk). Add chocolate chips if using. Add a few splashes of milk if the batter is too thick to be poured.
- Preheat the oven to 100F (200C) then turn off.
- Heat a non-stick pan on medium-high heat. When the pan is hot, pour about 1/3 cup of the batter evenly in the center. The pancake is ready to be flipped when the top side is no longer liquid. Flip carefully, cook one or two more minutes and set aside in turned off oven.
- Repeat for the other pancakes, lowering the heat if necessary.
More pancake recipes